A new workup on a sweet and smokey butternut squash soup. This one has a mix of Granny Smith apple, carrots and smokey paprika added. Super easy to adapt for vegan as it is to make it super rich and full calorie.
Sweet & Smokey Butternut Squash, Apple and Carrot Soup
- 2 cups vegetable stock (low or no sodium)
- 2 cloves garlic (peeled and minced or three squirts of garlic paste from the tube.)
- 2 large carrots peeled and diced
- 1 Granny Smith apple (cored and diced)
- 1 medium (uncooked) butternut squash (peeled, seeded and diced)
- 1-2 sweet potatoes (or yams) (the orange one!)
- 1 teaspoon chopped fresh sage
- 1 white onion (or 2 leaks chopped, cleaned, diced or)
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon freshly-ground black pepper (or more to taste)
- 1/4 teaspoon a 1/2 smokey peprika
- 1/8 teaspoon cayenne (or more to taste)
- 1 teaspoon honey or agave syrup
- 1 tablespoon light brown sugar
- 1/4 teaspoon of ground cinnamon
- A pinch of nutmeg
- 1/2 cup canned (unsweetened coconut milk or Almond Milk)
- Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, honey, brown sugar, peprika, cinnamon and nutmeg to a large slow cooker. Toss to combine.
- Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk, almond milk or even Mocha Mix.
- Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.
- Serve warm, with optional garnishes if desired.
Optional garnishes: extra coconut milk, almond milk and a sprinkle of cayenne pepper (or smoked paprika) or sour cream. To add crunch top with toasted onions, pumpkin seeds or garlic chips.
This recipe is adapted from http://www.gimmesomeoven.com/slow-cooker-butternut-squash-soup-recipe/
See the note one the site, which was a smart add: a medium-sized butternut squash should weigh around 2 lbs or so, or about 2 1/2 cups, (so you would need about 32 ounces if buying pre-cut butternut squash).